Singaporeans, the wait is finally over! Shake Shack is set to make its highly anticipated debut in Singapore (and in Southeast Asia!) at Jewel Changi Airport on 17 April 2019. The Singapore menu will feature Shake Shack’s signature items including the ShackBurger®, Shack-cago
Dog™, classic crinkle-cut fries, craft beer, wine and frozen custard ice-cream. Shake Shack will also partner with local food purveyors and producers to create one-of-a-kind items for the Singapore community. Stay tuned to @shakeshacksg for details on the exclusive menu! Shake Shack has partnered with SPC Group, a leading global food company based in the Republic of Korea to bring Shake Shack to the Lion City. The SPC Group is a 74-year-old food company with 51 subsidiaries and 35 brands around the world including USA, France, China and Singapore. In 2016, SPC Group launched the first Shake Shack in Korea and is currently operating 8 Shake Shack restaurants across Seoul.
Shake Shack is a critically acclaimed, modern day “roadside” burger stand known for its 100% all-natural Angus beef burgers (no hormones or antibiotics – ever), griddled flat-top beef hotdogs, fresh-made frozen custard, crispy crinkle cut fries and more. A fun and lively community gathering place with widespread appeal, Shake Shack has earned a cult-like following around the world. In its fifteen-year history, Shake Shack has been recognized with countless accolades, including Bon Appétit’s “The 20 Most Important Restaurants in America” (ranked #16), TIME Magazine’s “17 Most Influential Burgers of All Time” (ranked #7 for the ShackBurger) and winning “Best Burger” in 2007 and 2014 at the South Beach Wine and Food Festival’s Burger Bash.
Shake Shack started as a hot dog cart in Madison Square Park, created by Danny Meyer’s Union Square Hospitality Group to support the Madison Square Park Conservancy’s first public art project. After three summers of fans lining up daily for the cart, Shake Shack opened a permanent kiosk in the park, and Shake Shack was officially born. An instant neighbourhood fixture, Shake Shack welcomed people from all over the city, country and world who gathered together to enjoy fresh, simple, high quality versions of the classics in a majestic setting.
Fine dining roots are a unique part of Shake Shack’s beginnings. For its first three summers, Shake Shack operated out of Eleven Madison Park’s private dining-room kitchen (voted #1 restaurant in the world in 2018) and continued to work closely with the restaurant for years. That fine dining heritage remains a core tenant of Shake Shack today – from its premium ingredients to its sourcing practices to the acclaimed chefs Shake Shack collaborates with around the world like Dominique Ansel, Missy Robbins, Rosio Sanchez, Chef Zaiyu Hasegawa, Daniel Boulud, David Chang, and more. Shake Shack sources only high quality, premium ingredients from the best ranchers, farmers, bakers and food purveyors.
The beef patty is 100% all-natural Angus, vegetarian fed, humanely raised and source verified with no hormones or antibiotics. The fries are crinkle cut with zero artificial ingredients and the vanilla and chocolate frozen custards use only real sugar, no corn syrup, and milk from dairy farmers who pledge not to use artificial growth hormones. Shake Shack’s fine dining heritage and commitment to community building, hospitality and the sourcing of premium ingredients have helped pioneer a new “fine casual” restaurant category. Fine Casual couples the ease, value and convenience of fast casual with the high standards of excellence grounded in fine dining heritage: thoughtful ingredient sourcing and preparation, hospitality and quality. As a pioneer in this new category, Shake Shack strives to maintain the culinary traditions of the classic American burger stand, while providing guests with a menu of inspired food and drinks, made with carefully sourced and quality ingredients, and always cooked to order